Name: Pumpkin and Spinach Vegan Lasagna for Two
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 hearty servings
Ingredients: 6 no-boil lasagna noodles; 1 potato, zapped in the microwave for a minute, then peeled and grated and mixed with 1 tsp olive oil; FOR THE PUMPKIN BECHAMEL:; 1/4 cup all-purpose flour; 1 1/2 cups pumpkin puree; A generous pinch of nutmeg; 2 cups nondairy milk like almond or soy; 2 tsp olive oil; FOR THE CREAMED SPINACH:; 2 tsp olive oil; 1/2 medium onion, finely chopped; 4 cloves garlic, minced; 1 tbsp all-purpose flour; 1/2 cup cashew nuts, blended with 1/2 cup of water until very smooth and creamy; 8 ounces of frozen, chopped spinach, thawed in the microwave; Salt and pepper to taste.